Gold Rush Brunch Recipe
Ingredients
| 1 1/4 cups Pillsbury Hash Brown Potatoes | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parsley flakes | 1 Tablespoon, dried | |
| Butter | 2 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Bacon | 3/4 pound | |
| Eggs | 4 standard | |
Directions
Prepare potatoes according to package directions; drain well.
Stir in onion and parsley.
Place in greased 9-inch square baking dish.
Melt butter in saucepan; blend in flour, salt and pepper.
Add milk.
Cook over low heat, stirring constantly, until thickened.
Remove from heat; blend in sour cream.
Pour over potatoes, lifting potatoes lightly to permit sauce to mix well.
Arrange bacon in an overlapping row down center of dish.
Bake at 350° for 45 minutes.
Remove from oven.
Make 2 indentations on each side of bacon; slip 1 egg carefully into each indentation.
Season with salt and pepper as desired.
Bake 15 to 20 minutes longer or until eggs are set
Stir in onion and parsley.
Place in greased 9-inch square baking dish.
Melt butter in saucepan; blend in flour, salt and pepper.
Add milk.
Cook over low heat, stirring constantly, until thickened.
Remove from heat; blend in sour cream.
Pour over potatoes, lifting potatoes lightly to permit sauce to mix well.
Arrange bacon in an overlapping row down center of dish.
Bake at 350° for 45 minutes.
Remove from oven.
Make 2 indentations on each side of bacon; slip 1 egg carefully into each indentation.
Season with salt and pepper as desired.
Bake 15 to 20 minutes longer or until eggs are set
Chef
